How to Make a Passion Fruit Tropical Freeze

The purple passion fruit is a native of South America; i.e., Brazil, Paraguay, and Argentina. The flowers, which remind me of flying saucers, can be found in colors from a dark purple with white specks to a light yellow or pumpkin color. The taste of the fruit that is produced after the blooms are spent is a lot like a guava and is sweet and tart. (Incidentally, the state bloom of my home state of Tennessee is the passionflower.)

The fruit can be used to make a great tropical freeze, which sounds great as we in the South are experiencing some really hot, muggy weather. (The passionflower, by the way, is an herb often used to treat anxiety and tension. For more information on a use for passionflower, see my article: Treat Insomnia with Herbs.)

Following is a recipe for a passion fruit tropical freeze. This recipe will serve 4.

Ingredients:
• 7 ripe passion fruits
• 2 tablespoons orange juice concentrate
• 1 tablespoon lime juice
• 1 cup nonfat yogurt

Step 1: Slice the top off of the passion fruit and spoon the flesh into a food processor or blender.
Step 2: Add the orange and lime juices.
Step 3: Blend until smooth.
Step 4: Fold in the yogurt.
Step 5: Freeze using an ice cream maker. (Follow the manufacturer's instructions.)

If you do not have an ice cream maker, pour the mixture into a shallow bowl and place in the freezer. Stir or beat the mixture every 15-20 minutes for the first 2 hours to break up the ice crystals and to keep the mixture from freezing solid too fast. After the 2 hours, allow the mixture to set to the desired texture.

Tips:
Passionflower can be grown in Zones 5-9. I have also successfully over-wintered my passionflowers indoors. They just need good light and something on which to climb.

Feel free to add your favorite rum -- and perhaps a little umbrella.